Maple-Candied Bacon

Get Ready

You can make the bacon and keep it in an airtight container at room temperature up to 1 day in advance.

20 slices thick-cut bacon (about 2 lb.)

1 cup maple syrup

1 Tbsp. black peppercorns, coarsely ground

directions:

1. Place racks in upper-middle and lower-middle of oven and heat to 400. Line two rimmed baking sheets with foil and set a wire rack inside each. Coat racks with cooking spray and line with bacon slices.

2. In a small bowl, combine syrup and peppercorns; brush evenly over both sides of bacon. Bake until edges of bacon just begin to crisp, 10 to 15 minutes.

3. Blot surface of bacon with a paper towel to remove any pooling grease. Brush remaining maple mixture over both sides of bacon until evenly coated. Return to oven and bake until bacon is crispy and caramelized, 30 to 35 minutes, switching and rotating pans halfway through. Let cool completely before serving.